Description
A hearty and flavorful soup that combines smoked ham hocks, kidney beans, Portuguese sausage, and vegetables in a rich tomato broth.
Ingredients
Scale
- 1.5 pounds smoked ham hocks (about 4 pieces)
- 1 large onion, diced
- 2 large carrots, diced
- 2 large potatoes, diced
- 2 15-ounce cans kidney beans
- 1 15-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 10-ounce Portuguese sausage stick
- 1 small head of cabbage (napa or green), chopped
- 1 cup macaroni pasta, uncooked
Instructions
- First, make the ham hock stock: put the ham hocks in a large pot with 2.5 quarts of water. Bring the water to a boil, then turn the heat down to low. Put on a lid on top, and let cook on low for 1.5 hours.
- Remove the ham hocks to a cutting board and let cool. Once cooled, cut off the meat and skin from the bone. Dice the meat and skin into small pieces and set aside.
- Skim the fat off the top of the ham hock stock. Bring the stock back to a boil and add in the cans of diced tomatoes and tomato sauce.
- Bring the soup back to a boil, and add the diced ham hocks back in. Then add the diced onions, carrots, and potatoes.
- Bring the soup back up to a boil, and add in the kidney beans, Portuguese sausage, cabbage, and macaroni noodles.
- Let the soup cook on medium-low heat for another 30 minutes. Season to taste with salt and lots of pepper. Enjoy!
Notes
- The Portuguese sausage adds a unique flavor to the soup. If unavailable, you can substitute with another type of smoked sausage.
- The soup can be made ahead and stored in the refrigerator. The flavors meld and become even more delicious the next day.
- If you prefer a thicker soup, you can reduce the amount of broth or add more vegetables and beans.
- This soup is traditionally served with a side of rice in Hawaiʻi.
Nutrition
- Serving Size: 1
- Calories: 423 kcal
- Sugar: 3 g
- Sodium: 970mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 123 mg